Certificate III in Commercial Cookery

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Qualifying as a chef in Australia is now more flexible than ever. This one- year full time course provides students with broad cross section of theoretical knowledge and practical skills training in fully equipped commercial kitchens, ensuring graduating students are job ready for their career as a commercial chef.

Both International and Australian domestic students can enrol in this qualification. If you are an Australian permanent resident, you will be entitled to some government subsidy for part of the cost of this course under the Priority Industry Training Funding offered by the Department of Training and Workplace Development in Western Australia.

With this qualification, students will be able to work in a variety of venues where food is prepared and served. The course includes eight subjects designed to reflect the modern kitchen skill sets required of all chefs.

Course subjects include planning, organising, preparing and presenting food such as appetisers, stocks, meats, seafood and poultry, desserts and pastries, following health and safety procedures, maintaining kitchen premises, developing hospitality industry knowledge, developing cost effective menus and preparing food according to dietary and cultural needs.

Students are required to do hands-on practical training in Australian Professional Skills Institute’s fully operational commercial training kitchens. At the end of theory and practical training, all students are required to undertake compulsory workplace training throughout the course. Workplace training is an integral part of the training and assessment for this qualification. All students are required to work in an appropriate hospitality establishment such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops as a trainee chef.

Career Outcome

At the end of the course, students will be able to competently undertake various tasks in a commercial cookery environment and take up positions such as

  • Chef

  • Cook
  • Assistant cook
  • Assessment Methods

    Assessment is based on the principles of competency based training. Performance of learners is assessed on their ability to perform the task(s) to industry standards. In order to ensure the principles of validity are upheld are variety of learning styles and a range of assessment strategies are used.

    Articulation

    Upon completion of Certificate III in commercial cookery, students can continue to study Certificate IV in Commercial Cookery with credit transfer. The course duration for Certificate IV in Commercial Cookery will be reduced to 6 months with credit transfer.

    CRICOS

    109827G

    ตัวเลือกคอร์ส

    เต็มเวลา (52 สัปดาห์)

    ค่าเรียน
    A$13,600.00 (฿ 322,260) ต่อปี
    Resource fee: AUD $2,200
    เริ่มเรียน

    22 เมษายน 2024, 15 กรกฎาคม 2024, 7 ตุลาคม 2024

    สถานที่

    Australian Professional Skills Institute

    Wellington Fair,

    40 Lord Street,

    EAST PERTH,

    Western Australia,

    6004, PERTH, Australia

    ข้อกำหนดในการสมัคร

    สำหรับนักเรียนนานาชาติ

    Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy test (LLN) before a place can be offered. International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute’s requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test. For Certificate level courses, students must have completed a minimum of Year 10 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.

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